Factors that influence the color of meat

Shuswap · Post by **Shuswap** » Tue Nov 18, 2014 16:07

While investigating the role of "blooming" in meat processing I came across this interesting paper that deals with the factors that influence the color of meat post slaughter to the table. I like that the paper was a collaboration between professionals of Cda and the US. Don`t know why the source was my alma mater since they weren`t involved in the writing.

http://www.cfs.purdue.edu/FN/fn453/meat%20color.pdf

Post by **redzed** » Wed Nov 19, 2014 03:49

Thanks for that Phil. Great primer and written in layman's language rather than in academic gobbledegook. I saved it in documents folder.

Did you also go to the U of S? I did my undergraduate there.

Devo · Post by **Devo** » Wed Nov 19, 2014 03:54

redzed wrote:Thanks for that Phil. Great primer and written in layman's language rather than in academic gobbledegook. I saved it in documents folder.

Did you also go to the U of S? I did my undergraduate there.

Huh you guys went to school??

Post by **redzed** » Wed Nov 19, 2014 04:03

For sure, and I think I drank more beer, went to more parties (uninvited mostly), and played more pool during my time there than I have in all my later years.

Shuswap · Post by **Shuswap** » Wed Nov 19, 2014 05:50

redzed wrote:Did you also go to the U of S? I did my undergraduate there.

No a couple of degrees from UBC, graduate school at Purdue a looooong time ago